Too soft dough
For too soft yeast dough z. For example, in the "plum season": If the yeast dough has become too soft and you do not want to "eat it", there is a very simple trick.
Put the yeast dough on the baking sheet and instead of working with floured hands to work the dough (often becomes crumbly and always retreats), add some vegetable oil (eg rapeseed oil) to a small plate. Dip the palm of your hand and shape the yeast dough with the oiled hand. The dough can be processed wonderfully, remains wonderfully soft and juicy. Just try it, works great :)
